This recipe for Raspberry Champagne Punch, by Joyce Hudgins, is from Miller Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 - 10 oz. packages frozen red raspberries 1/3 c. real lemon juice from concentrate 1/2 c. sugar 1 - 750 ml bottle red rose wine chilled 1 qt. Borden raspberry sherbet 1 - 750 ml bottle Asti Spumante or Champagne chilled
In a blender, puree raspberries. In punch bowel, combine all except sherbet and Asti Spumante. Add just before serving
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